Gluten-free huevos rancheros with beans

Try a taste of Mexican for breakfast, lunch or dinner with gluten-free huevos rancheros with beans.

Ingredients (4 servings):

• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 red capsicum, chopped
• 1 teaspoon ground cumin
• 4 tomatoes, chopped
• ½ cup chicken stock
• 1 teaspoon chopped red chilli
• ½ teaspoon dried oregano
• 400g can red kidney beans, rinsed and drained
• Olive oil spray
• 8 corn tortillas
• 4 eggs
• ½ avocado, diced
• ¼ cup coriander leaves
• Chilli powder (optional), to serve

Method:

1. Heat the oil in a saucepan over medium heat. Add the onion and capsicum. Cook for 5 mins or until soft.
2. Add cumin and cook, stirring, for 30 secs. Stir in tomato, stock, chilli and oregano. Bring to the boil. Reduce heat to low. Simmer for 20 mins or until the sauce reduces and thickens.
3. Stir in the beans. Season.
4. Meanwhile, heat a small frying pan over medium heat. Spray the tortillas with oil. Cook for 2 mins each side or until golden and crisp.
5. Spray the pan with more oil and heat over medium heat. Fry eggs until cooked to your liking.
6. Place a tortilla on each plate. Spoon over the tomato mixture. Top with the eggs and avocado.
7. Sprinkle with coriander and a little chilli powder.